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Delicious apricot jam with gelatin is a treat that the whole family will love. Its advantage is its versatility: you can spread it on toast, serve with pancakes, add to a pie or buns, just eat with spoons, washed down with tea. Even a novice hostess will be able to make a recipe according to all the rules, because there is nothing complicated about them. The main thing is to choose the right fruit.
Features of making apricot jam with gelatin
In general, making apricot jam, rich in taste and bright in color, is not difficult. But you need to follow some rules.
Culinary experts say that the most delicious delicacy is obtained if you take 80 percent ripe fruit, and the rest is slightly unripe. This will add a slightly sour taste.
At the same time, you cannot choose only immature ones, because in this case you will get just an acidic mass.
Jam can be made without gelatin, but it will take more time. For this method, fruits are boiled over low heat, sugar is added to them in the process. Not every housewife has the strength and patience for this procedure.
The total mass of apricots is passed through a meat grinder or a blender is used, but to get tasty pieces, some fruits are cut with a knife. The bones must be removed, since during long-term storage, hydrocyanic acid is formed in them. It should also be borne in mind that:
- if you peel the apricots before cooking, then the jam will turn out to be very tender;
- because of the skin, which contains pectin, preservation without gelatin is possible;
- the thickener is added a maximum of five minutes before the end of cooking, otherwise the mass will be taken up in lumps.
A well-sterilized container must be used. If germs remain, the cans will instantly swell.
How to choose and prepare the right fruit?
Apricots are bright orange, large and juicy. The brighter they are, the better the color will be. To prepare the sour version, a small part of the unripe fruit is taken. If the jam is very sweet, then you do not need to do this.
The fruits are thoroughly washed, all rotten parts, if any, are removed. The bones are removed - you cannot cook with them. Cut into halves and dry completely from moisture.
Rules for preparing containers for the beginning of the process
Thorough sterilization is required. Use cans with a volume of 0.5 to 1 liter. Preparation consists of the following stages:
- inspect the containers, if there are chips and cracks, then they are not taken;
- thorough washing with baking soda and detergents;
- drying in a natural way;
- sterilization by any method.
You can sterilize jars both in the oven and on the spout of the kettle. It is advisable to carry out the procedure for at least 15 minutes. After the cans are placed necks down, they are placed on a clean towel.
How to make apricot jam with gelatin for the winter?
They use simple and proven recipes.
A simple recipe
The recipe only needs three ingredients:
- 1 kilogram of apricots;
- 0.5 kilograms of sugar;
- 50 milliliters of water;
- 40 grams of gelatin.
The apricots are prepared, immersed in a basin, water is added. Bring to a boil and cook until the ingredients soften. After they have cooled, the products are ground in a meat grinder or blender. Sugar is added, dissolves. Put on low heat, stir and skim off the foam (if this is not done, then the jam will be cloudy, not transparent). Dilute the gelatin according to the recipe and pour into the mixture. It is boiled down to a thick consistency and quickly laid out in banks.
You will need:
- 1.2 kilograms of apricots;
- 1 kilogram of sugar;
- 1 gram of citric acid;
- 30 grams of gelatin.
The fruits are prepared, cut into wedges and placed in a saucepan. Sugar is added, left for several hours until the juice appears. Boil on fire for 15-20 minutes, grind in mashed potatoes with a blender or grind through a sieve. Add citric acid and simmer until thick jam. When it is almost ready, add the gelatin diluted according to the instructions.
To prepare preservation, you will need to prepare:
- 1 kilogram of fruit;
- 0.25 grams of boiled water;
- 1 kilogram of sugar;
- 1 lemon;
- 40 grams of gelatin.
The products are prepared, thoroughly washed and the bones are selected, cut in half. It is crushed to a puree state, mixed with sugar and left for three hours until juice appears. It is put on fire, the juice of one lemon is squeezed out, at this time the gelatin is diluted with water according to the recipe. After the composition has boiled for 30 minutes, gelatin is added. After 2 minutes of boiling, the mass is removed with it and rolled over the banks.
How to store the jam correctly?
The delicacy deteriorates pretty quickly. The shelf life depends on the principles of preparation. If we are talking about a simple recipe, then the maximum is 6 months. The citric acid or lemon version can be stored for up to a year. The containers are placed in a cool place, in no case in direct sunlight. An open jar is placed in the refrigerator on the bottom shelf.